Avo is California shorthand for avocado, one of the iconic products of the Golden State -- the originator, as with so much else, of the local and slow-food movements in the US. Avo continues this tradition with its "Cal-abama cuisine," using the best local and state products from Alabama along with select California seafood, meat and produce to create simple yet elegant meals in a clean, contemporary space that makes use of sustainable building products and low-energy lighting, heating and cooling. A full corner bar and a covered outdoor terrace overlooking the heart of Mountain Brook Village offer guests distinct dining experiences, including a Sunday brunch.

We welcome your celebrations with us of special occasions and special people: weddings, graduations, promotions and fundraisers with family, friends, co-workers, or fellow volunteers. Let us prepare the food, the drink and the space while you concentrate on what’s truly important at such times — the people you wish to honor or with whom you want to celebrate. While we have several large-party or dinner menus planned, we tend to customize each occasion to suit your desires and we urge you to call us to discuss, plan, and perfect your special event.

Staff did not adhere to a discussed wheat allergy. That blunder was followed up with raw shrimp on the appetizer. Not undercooked, but completely raw. Have a fun drink and casual bite downstairs at Dram, but most definitely don't waste your money (or health) upstairs at Avo.

Our server was very attentive and helpful in describing menu items. The food was good, but not exceptional. The biggest complaint was the noise level. It was so loud that my wife had to switch sides of the table to hear the conversation.

What a great place to grab brunch, great atmosphere and very welcoming. Drinks were fantastic, food was not only visually appealing but delicious. We will definitely make this a matting place for brunch!!!

Very disappointing experience all around. My wife & I are from out of town, staying at the nearby Grand Bohemian. We chose Avo as an 'upscale' dining option within walking distance. Our reservation was at 8pm on a Saturday night-prime dining out time.

The most disappointing thing:As the restaurant markets itself as higher-end, there are only 4 entrees on the menu. What are the chances that on a Saturday night, the restaurant would be out of 1 of those 4? Well that is exactly what happened to us - out of the filet. Really. What makes that more baffling to me is that it is my understanding that the filet is also used in 2 other dishes (sliders & some other app). If it's that critical to your menu, how on earth do you ever run out? Oh, there also is a reputable market within spitting distance that could have served as an emergency option. But that would have required problem solving. Instead, the manager came to the table to apologize & presented another menu (the one from the bar restaurant downstairs that shares a kitchen) with basically burger choices as replacements. I can promise you that I certainly would have chosen another restaurant if I wanted to go on a date to eat a burger.

Another disappointing thing:We inquired as to what the pasta dish of the day was & received a response from the waitress that included "wine based", "tomato based" and "bolognese type" sauce. So the pasta of the day is still a mystery...

Last disappointing thing:We did enjoy some raw oysters which included an equal amount from 2 parts of the gulf. However, the menu indicates offerings from the Atlantic, Pacific and Gulf coasts. My wife loves oysters from the Pacific. We were disappointed and not really communicated that the ones we would receive would only be from the Gulf. A simple note in the menu indicating availability or the waitress addressing it would have been helpful. The verdict is still out as to whether or not there are ever any available not from the Gulf.

Went for Sunday brunch. The mini biscuits were awful. I got an egg white omelet and it was good. My husbands burger was bland, not warm, and fries were very greasy. The placemats on the table were caked with old food. The waitress kept complaining about the weird people that were sitting behind us, which was rude and tacky.

Our server was FANTASTIC. Obviously, the food was phenomenal and we got to sit on the porch which had a great view and even better atmosphere. Todd, our waiter gets a solid 12/10. WE LOVE TODD. TODD IS GREAT. TODD WINS.

We stopped on the way back from Tuscaloosa and met an old high school friend of my wife's and it was perfect! The ambiance is really cool and feel like a tropical forest. The food, cocktails and wine were outstanding. Had the fresh grouper and some AVO dip.

Great wines and bourbon and a great server, Phillip, who made excellent suggestions. Will definitely be back!

We tried the Filet with truffle fries & boatfish with grilled okra/corm. Both were cooked perfectly and the sides really complimented the entree. We skipped appetizer to save room for dessert. The waiter suggested a blackberry/lemon cake triffle type dessert. We went with it and even the the lady that brought it out said it was her favorite. Sadly the cake layers seemed quite stale and the dessert was't enjoyed by either of us. But our entrees and the nice/quiet porch dining made for an awesome datenight with my hubby! Their burgers and Grouper sandwich sounded wonderful. Will be making a trip back very soon for lunch!!!

3 out of 4 dishes were very good. The Masala Shrimp though had been kept warm. There was a film on the sauce and the rice wasn't fresh either. Overall rather pricy for the portion sizes, but interesting dishes that are mostly good quality and tasty. Nice for sitting outside.

This is a favorite place so I hate to even write a bad review. But, I will not be back until I know that they have addressed their server issue. By far the worst server I have experienced in years. No introduction, no guidance with the menus, and when asked for salt and pepper I was handed a small dish of salt (okay) and the huge pepper mill that they offer for your meal. WTH? All AVO needs to do is bring back the dining experience, but it has to start with the staff.